Ohhhhhhhh what a find!! I snuck into the old house to use the puter since the network is still up and we don’t have phone or anything in the new place yet. Of course I had to check out your stash. What a goldmine. He handcarved all this detail??? Oh my goodness!!!!!! You defintely should have taken a photo….
Ha! I spot a journal there….. you can only resist for so long!!LOL

How lucky is that?! Lovely story and creation..By the way, did you know that mulberry (“toot” in Eastern languages) tastes very nice and sweet as a summer refreshing drink? You ought to try it sometime!

I can send you some when I go to Lebanon :). Here’s the recipe. It’s called: ShaCooking time: 20 minutes

Mulberries and sugar

Place fresh, fully ripe black mulberries, together with a few red ones, in a muslin bag. Wearing rubber gloves, press the juice from the mulberries through the bag and into an earthenware or enamel container.

Measure the juice into an enamel or ceramic cooking pot and add 2 cups of sugar for every cup of juice.

Boil the mixture vigorously, stirring with a wooden spoon until the syrup thickens. Remove from the heat, cool until tepid and pour into bottles.

Leave until completely cool, then seal with airtight lids and store. When a bottle is unsealed for use, it should be kept in the refrigerator.

Use as a syrup on sweets or dilute 2 tablespoons in a glass of iced water to make a cordial drink.
Sharab El-tout (tout is mulberry, sharab means drink).